Tomato jam
10 servings
25 minutes
Recipe by Artem Mukhin, chef of the Bambule restaurant. Tomato jam is a self-sufficient dish. But since tomatoes are somewhere between sour and sweet, there are two ways to make this jam: you can make it sweet and not add salt, then it will be almost a dessert. Or you can add salt to it, and then it will go well with cheeses and bread, and you can make wonderful bruschetta from it. If you add herbs such as parsley, basil , tarragon or thyme leaves to the tomato jam during cooking, as well as a lime leaf and a sprig of lemongrass, you get a very powerful product with a complex taste. However, such jam should not be rolled up in jars and stored for a long time. And if you add cilantro and coriander seeds to it before serving , mix with olive oil, then it is ideal to serve with meat - some baked lamb.
1
Cut the tomatoes into pieces: chop garden tomatoes coarsely, slice plum tomatoes thinner, and halve cherry tomatoes. Slice the garlic and peel the ginger, cutting it into 2-4 large pieces.
- Tomatoes: 280 g
- Plum tomatoes: 260 g
- Yellow cherry tomatoes: 280 g
- Garlic: 2 cloves
- Ginger: 5 g
2
Mixing sugar with pectin: this is necessary to prevent the pectin from clumping in the jelly.
- Cane sugar: 410 g
- Pectin: 3 g
3
Place tomatoes, garlic, and ginger in a wide skillet heated over high heat, sprinkle with sugar and pectin, and wait for the moisture to release.
- Tomatoes: 280 g
- Plum tomatoes: 260 g
- Yellow cherry tomatoes: 280 g
- Garlic: 2 cloves
- Ginger: 5 g
- Cane sugar: 410 g
- Pectin: 3 g
4
Pour in the vinegar and boil for 5-10 minutes until the moisture evaporates. The syrup should thicken and become more viscous.
- Rice vinegar: 25 ml
5
Salt the jam to taste and leave it for a day. Transfer the finished marmalade to jars and store in the refrigerator. It can be kept in the fridge for up to 2 months, and to preserve it longer, the marmalade should be sealed in sterilized jars.
- Sea salt: to taste